Super simple breakfast idea that is satisfying and healthy, too! There’s also no gluten in this meal so that’s great for those of you who love avocado on toast but can’t have the bread because this is even BETTER! My dad used to make these shredded potato patty “pancakes” when I was a kid sometimes when we’d have big family breakfasts and I loved them. They were crispy and yummy and seasoned to perfection, I don’t know why I haven’t made them more often since then. You obviously don’t need to add any extras, you can just eat these potato pancakes alone and they’re great. But, I like any excuse to throw an avocado and egg on something. 😀 Enjoy these however you choose and start your day off right!
Breakfast Potato Pancakes
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutesIngredients
2 Tbsp olive oil
3 russet potatoes, shredded
2 eggs
1/2 tsp seasoning salt
1 ripe avocado
baby spinach
kosher salt and fresh ground pepper
Directions
- On skillet over medium high heat, heat olive oil. Drop the shredded potatoes onto pan to form two “pancakes”. They will crisp together as they cook so you can flip them. Once they’re cooked and crispy, sprinkle with seasoning salt (I use La Grille Seasoning Salt) Remove from heat and place on serving plate
- Meanwhile, fill a medium sized pot with water and bring to boil. Gently stir water to create a whirlpool and add cracked eggs. Cook for 2 minutes and then turn off heat, allowing to continue cooking for an additional 8 minutes.
- While eggs cook, layer a few baby spinach leaves over each patty before slicing avocado and placing on top of patties. Lift eggs out of pot with slotted spoon. Place eggs on top of the sliced avocado and spinach.
- Sprinkle with kosher salt and ground pepper. Serve!